Egg and Tofu Veggie Quiche

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE FOR MORE INFO.

Tofu? In a quiche? Diana why must you always mess with normal recipes!?!?!

Sorry not sorry guys. I had a quiche at a DC brunch a few weeks back that was so unflavorful and disappointing. I couldn’t leave my quiche life at that sad level. It would forever ruin ordering quiche! I knew I had to make my own to bring back my love for this staple dish and it was the perfect recipe to make on Sunday night and have an easy, healthy breakfast for the whole week.

I wanted to make a really large quiche so it would last me throughout the week and filling enough that I only had to eat a medium size piece. So how to make a quiche much more filling in smaller portions? It’s all about the ingredients. Rather than a normal flour crust, I stuffed mine chock-full of seeds, nuts, and oats. And rather than just the typical eggs, bacon, cheese concoction, I mixed half egg, half tofu, and every veggie I could find in my fridge.

SUCCESS! This Egg and Tofu Veggie Quiche was really filling and it was so wonderful not having to cook in the morning. I started waking up looking forward to this bright yellow egg circle of sunshine! I could meet the ones I love in a restaurant for brunch again but I’d rather us all come together over this amazingly delicious and healthy quiche.

::WHAT YOU’LL NEED::

CRUST

1 tbsp flax seed  + 2 Tbsp Water

1 cup raw almonds

1 cup rolled oats

1 tsp parsley

1 tsp oregano

1/2 tsp salt

1 tbsp olive oil

EGGS & TOFU

1 block tofu

1 tbsp olive oil

1/2 cup chopped onion

1 tbsp garlic

1 bell pepper

2 cups mushroom

1/4 cup sun-dried tomato

1 cup fresh baby spinach

2 tbsp nutritional yeast

1 tsp oregano

1 tsp salt and pepper

1/4 tsp crushed red peppers

6 eggs

For the crust: Preheat oven to 350 degrees F. Rub olive oil in a 10 inch tart/pie dish to make it non stick.

Remove tofu from packaging and squeeze lightly to remove as much liquid as possible. Wrap block in a rag, place on a plate and set something heavy on top. Set aside. This will help to remove the rest of the liquid. Place flax and water in a cup and set aside to thicken for 5 minutes.

Blend almonds, oats and flax seed into powder. Mix in parsley, oregano, salt, olive oil and thickened flax meal until thick and dough like.

Press crust mixture into the dish, drizzle with a little more olive oil and bake in the oven for 15 minutes. Set aside and let cool.

For the filling: Cut tofu into small chunks and pulse in a food processor or blender until creamy.

In a skillet heat olive oil and saute onions until clear. Add garlic and saute another minute. Toss in bell peppers and mushrooms and cook about 10 minutes.

Stir in sun-dried tomatoes, spinach, nutritional yeast, oregano, salt and pepper, and red pepper flakes. Saute until spinach is wilted. Let cool.

In a large bowl beat the eggs with a fork about a minute. Stir in cooled veggie mixture and creamy tofu.

Pour egg/tofu mixture into baked crust and bake uncovered for 35 minutes. Cover with foil and bake another 10 minutes. Remove quiche and let cool.

Reheat a slice each morning for up to 6 days. ENJOY!

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